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The principle involved in producing potato granules and potato flakes is in fact very simple. In practice, however, the process is slightly more complex. First you use steam to remove the peel. You then cut the potatoes up, blanch them briefly in water, cool them and eventually boil them into a mash. Finally, you dry them in what is known as an add-back process, with commercial potato granules as the final product.



If, however, you want to produce potato flakes, the first part of the process is the same, but instead of drying the mashed potato substance in an add-back process, you use a large steam-heated drum that boils the potato mass whilst at the same time drying it into flakes. Unlike potato granules, these flakes bind water when cold, which makes it possible to use them to control the viscosity of your potato mass before you treat it further in order to produce various snacks.



Potato granules and potato flakes both contain all the components of the potato – apart from the peel and water content. You can also use potato granules and potato flakes to make mashed potato products, or croquettes and similar products.



In the Scandinavian countries, there is also a long tradition of using potato flakes – in particular – instead of starch to bind the different kinds of meat minces used to make dishes such as meatballs.



Source: http://www.kmc.dk/

Sulfiting agents prevent discoloration (dried fruit, some "fresh" shrimp, and some dried, fried, or frozen potatoes) and bacterial growth (wine). They also destroy vitamin B-1 and, most important, can cause severe reactions, especially in asthmatics. If you think you may be sensitive, avoid all forms of this additive, because it has caused at least twelve known deaths and probably many more.

a common leavening agent used in baked goods. Used for fireproofing, in baking powder, and as an antirheumaticalso used as a fire retardant and in fertilizers.

Also called rosolic acid, a complex red dyestuff which is analogous to rosaniline and T-aurin. It is produced by oxidizing a mixture of phenol and cresol, as a dark red amorphous mass, C20H16O3, which forms weak salts with bases, and stable ones with acids. Called also methyl taurin, and, formerly, corallin. Taurine is a sulfur-containing amino acid that is found throughout the body, but especially in muscle and nerve tissue. An claim that aurine was beneficial to those suffering from autism is completly unfounded.









source: www.lef.org/abstracts/ & www.brainydictionary.com/

(Emulsifier) Makes bread softer and prevents staling, improves the stability of margarine, makes caramels less sticky, and prevents the oil in peanut butter from separating out. Mono- and diglycerides are safe, though most foods they are used in are high in refined flour, sugar, or fat.

This material is used in a variety of food applications including as a leavening agent in baked goods, a water retention agent for cooked meat products,and as a sequesterant (as in potato processing). Generally recognized as safe.